Super Fancy Chocolate Cheesecake
|Super Fancy Chocolate Cheesecake|
This recipe combines moist and rich layer cake with sharp chocolate cheesecake to create a super luxurious and very delicious holiday masterpiece. If you like chocolate, this is your dessert!
Super Fancy Chocolate Cheesecake
- 1 teaspoon of pure vanilla extract
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 eggs, at room temperature
- 1 cup of freshly brewed coffee
- 1 3/4 cup all-purpose flour
- 2 cups of sugar
- 3/4 cup of cocoa powder
- 1 teaspoon baking powder
- 1 cup buttermilk, whipped
- 1/2 cup of vegetable oil
Cheese Cake Ingredients
- 4 eggs, room temperature
- 1 teaspoon of vanilla extract
- 1 glass of sugar
- 4 ounces or about 1/2 cup of dark chocolate chips, melted and cold (I use Ghirardelli 60% Cacao) 4 packages (8 ounces each) cream cheese, room temperature
- 1/2 cup plus 1 tablespoon of warm water
- 3 unsalted butter, room temperature
- 24 ounces of bitter chocolate, melted and cooled (plus added to drizzle if desired)
- 1/2 cup plus 1 tablespoon of Dutch process cocoa powder
- 3/4 cup of confectioner’s sugar
- Coarse salt
- sea salt flakes
- Make cheesecake: Preheat the oven to 350 degrees F. Brush two 9-inch springform pans (I use Wilton’s Cake Release) and also place parchment paper greased at the bottom of each. Mix cream cheese, vanilla, and sugar in a large bowl until well blended and smooth. Add eggs one at a time, mix between each, and continue until mixed. Add chocolate and continue to mix until mixed. Divide the mixture evenly between the prepared pans and flatten the top with a spatula. Bake it for 35-45 minutes or until the center of the cake is almost ready (the cake will expand and chocolate on top, but don’t worry. You’re looking for a little shake in the middle, but not too much so that it makes it look like liquid dough in it). Let the cheesecake cool. When it is almost completely cold, place it in the refrigerator to chill for at least 3 hours.
- Make a cake: While your cheese cake is being baked, you can mix your cake to keep it in the oven too. Brush two 9-inch round cake pan (I use Wilton Release Cake) and also place oil-coated parchment baking pan at the bottom of each. In a large bowl, stir in flour, sugar, chocolate, baking soda, baking powder, and salt. In another bowl, mix buttermilk, oil, eggs and vanilla. When shaking or hitting at a low speed, slowly add the wet ingredients to the dry ingredients. While still shaking or whisking at low, add coffee and stir until just combined. Give the last turn with a spatula to make sure all the ingredients are combined.
- Pour the mixture into the prepared skillet and bake for 30 to 40 minutes, until the toothpick inserted into the center comes out with only a few wet crumbs. Chill in a skillet for 30 minutes before turning the cake over on a piece of parchment paper or wax paper, chill it completely, and then wrap and freeze until your cheese cake is finished cold (I freeze the cake layer to make it easier to handle when I freeze) them, but you then need to make sure you freeze early enough for them to thaw before serving.)
- Make decoration and gather: In a small bowl, shake with cocoa and warm water. In a separate bowl, whisk together with butter, confectioner’s sugar, and a little salt until they are pale and fluffy. Shake slowly in melted chocolate and cocoa mixture (I kind of like to add a little each when I stir; otherwise, the frosting will harden instead of remaining smooth and amazing. It still tastes good, but rather sad). Leave it on for 30 minutes before you use it.
- Place the cake by placing a layer of chocolate cake on a pedestal with the flat side facing up and coated with frosting. Place a layer of cheesecake and top it with frosting. Continue with the last layer of cake and cheese cake. Frost the top and sides with a thick and even layer of frosting. Sprinkle with drizzle of melted chocolate if desired.